How to make
Clean, wash and cut all of the vegetables into pieces. Cover them with about 700 ml of water or enough to cover them.
The zucchini does not need to be peeled and the veins of the butterbur don't need to be removed.
Add salt, black pepper and olive oil and boil for 25-30 minutes.
Once all the vegetables are cooked, mash them until a homogeneous and smooth cream is obtained.
Distribute the soup into bowls and drizzle the portions with aromatic olive oil.
Serve the soup with toasted slices of bread or croutons.
Enjoy your meal.
